Summer is winding down, but while it’s still hot we’re here to bring you some more ideas for cool, refreshing foods. We recently came across this recipe from the New York Times for ice cream you can make at home without needing a churn or any special equipment. This particular version is customizable, so we decided to make a cinnamon flavor. This method isn’t exactly easy – if you’re feeling impatient, just go out and buy a pint of Ben and Jerry’s – but it’s an interesting experience to make ice cream from scratch.
If you want to try this, you’ll need:
- 6 eggs
- Sugar
- A cinnamon stick
- Light corn syrup
- 3 cups of heavy cream
- Cream cheese
- Whole milk
- Chocolate syrup
We first created the cinnamon flavor by breaking a cinnamon stick into 1/2 cup of sugar and blending everything together in a food processor.
Then we whisked this cinnamon sugar in a bowl with 1/2 cup of the corn syrup, a small pinch of salt, and just the yolks of the 6 eggs.
In a pan on our stovetop over medium heat, we warmed up the 3 cups of heavy cream and then poured it into the egg yolk mixture while whisking constantly.
Then we placed all of this into a Dutch oven and cooked it over medium-low heat, continuing to whisk everything so it didn’t curdle.
Once the mixture was thick enough to coat a spoon, we took it off the heat and whisked in 3 ounces of cream cheese.
Using our French press, we strained our mixture …
… then poured it into a large bowl. We nestled this inside a larger bowl filled with ice water and used an immersion blender to whip everything up for about 5 minutes, until it was thickened and slightly cold.
We poured our ice cream mix into a plastic container with a lid and stuck it into our freezer overnight.
The next day, we filled out sink with warm water and floated the container in the water for a few minutes to soften it up.
Then we cut the ice cream out of the container in cubes and placed them in a blender along with 1/3 cup of milk. We pulsed everything together into a smooth mixture, then transferred the ice cream back into the freezer.
Once the ice cream had hardened overnight again, we scooped it up and served it drizzled with chocolate sauce.
Like we said, not exactly easy. It takes several days to make this ice cream, and there’s a lot of steps. But if you want to experiment with flavors and you’re truly willing to give homemade ice cream a go, this is a great recipe that uses only equipment that you probably already have. Try it out while the weather’s still warm for a nice, uniquely made treat!